christopher kimballs milk street television

In this episode, we make our favorite Milk Street sweets. Milk Street Cook Lynn Clark whips up rich and gooey Maple-Whiskey Pudding Cakes. Milk Street Cook Catherine Smart teaches Christopher Kimball how to get the perfect texture on our Chocolate-Almond Spice Cookies. Briana Holt of Portland's Tandem Coffee and Bakery then stops by for a Milk Street Visit, where she walks Chris through a recipe for Triple Ginger Scones with Chocolate Chunks.

Christopher Kimball visits Japanese cooking instructor Sonoko Sakai to learn some of her favorite dishes to make at home. First, it's Japanese-Style Chicken and Vegetable Curry, taking inspiration from Sonoko's homemade curry powder blend. Then, we bake Japanese Milk Bread, a fluffy, slightly sweet and fine-textured loaf. Finally, we prepare a quick, refreshing side of Daikon-Carrot Salad with Sesame and Lemon.

Christopher Kimball visits Japanese cooking instructor Sonoko Sakai to learn some of her favorite dishes to make at home. First, it's Japanese-Style Chicken and Vegetable Curry, taking inspiration from Sonoko's homemade curry powder blend. Then, we bake Japanese Milk Bread, a fluffy, slightly sweet and fine-textured loaf. Finally, we prepare a quick, refreshing side of Daikon-Carrot Salad with Sesame and Lemon.

Christopher Kimball visits Japanese cooking instructor Sonoko Sakai to learn some of her favorite dishes to make at home. First, it's Japanese-Style Chicken and Vegetable Curry, taking inspiration from Sonoko's homemade curry powder blend. Then, we bake Japanese Milk Bread, a fluffy, slightly sweet and fine-textured loaf. Finally, we prepare a quick, refreshing side of Daikon-Carrot Salad with Sesame and Lemon.

We travel to West Africa to learn to make Liberian Banana-Rice Bread. Milk Street Cook Erika Bruce brings this recipe back to the kitchen. Then, Milk Street Cook Bianca Borges shows Christopher Kimball how to prepare Swedish Cardamom Buns, a twist on the beloved cinnamon bun. Finally, Lynn Clark bakes sweet and tangy Orange-Cranberry Soda Bread with White Chocolate Chunks.

This episode tours Europe in search of spectacular desserts. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make German Apple Cake (Apfelkuchen), which has a rich crumb thanks to almond paste and an elegant design from sliced apples. With inspiration from Belgium, Milk Street Cook Lynn Clark makes light and crisp Belgian Spice Cookies, also known as Speculoos. Then, Chris bakes a Danish Dream Cake with a buttery coconut-brown sugar topping that caramelizes under the broiler.

We travel to West Africa to learn to make Liberian Banana-Rice Bread. Milk Street Cook Erika Bruce brings this recipe back to the kitchen. Then, Milk Street Cook Bianca Borges shows Christopher Kimball how to prepare Swedish Cardamom Buns, a twist on the beloved cinnamon bun. Finally, Lynn Clark bakes sweet and tangy Orange-Cranberry Soda Bread with White Chocolate Chunks.

This episode tours Europe in search of spectacular desserts. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make German Apple Cake (Apfelkuchen), which has a rich crumb thanks to almond paste and an elegant design from sliced apples. With inspiration from Belgium, Milk Street Cook Lynn Clark makes light and crisp Belgian Spice Cookies, also known as Speculoos. Then, Chris bakes a Danish Dream Cake with a buttery coconut-brown sugar topping that caramelizes under the broiler.

Christopher Kimball visits Japanese cooking instructor Sonoko Sakai to learn some of her favorite dishes to make at home. First, it's Japanese-Style Chicken and Vegetable Curry, taking inspiration from Sonoko's homemade curry powder blend. Then, we bake Japanese Milk Bread, a fluffy, slightly sweet and fine-textured loaf. Finally, we prepare a quick, refreshing side of Daikon-Carrot Salad with Sesame and Lemon.

We travel to Morocco to learn Moroccan Beef, Tomato and Chickpea Stew, traditionally served during Ramadan as a way to break the fast. Back at Milk Street, Christopher Kimball demonstrates how to make the dish and Milk Street Cook Lynn Clark makes Miso Soup with Shiitake Mushrooms and Poached Eggs. To finish, Milk Street Cook Rayna Jhaveri prepares Dal Tarka, the ubiquitous Indian lentil dish.

This episode features recipes found across Italy, from Puglia to Sardinia. First, it's Tomato-Olive Focaccia with Milk Street Cook Erika Bruce, who shows us that the secret to light and crisp focaccia is a higher water content than you'd expect. Then, Milk Street Cook Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs, and Milk Street Cook Josh Mamaclay teaches Christopher Kimball to make Fregola with Shrimp and Tomatoes, pea-shaped pasta cooked in a flavorful seafood broth.